Mexican chop with paprika salsa

Name: mexican chop with paprika salsa
Total time: 30 min
Yield: 4
Ingredients: 5 tablespoon olive oil; 1 teaspoon Mexican spices; 4 rib chop; 4 shoulder Chops; 2 green pepper; 1 green pepper; green pepper; 3 tablespoon coriander leaf; 1 tablespoon coriander leaf; 1 teaspoon cumin powder (djinten); 2 tablespoon lemon juice; 2 tablespoon White wine vinegar

Ingredients

Directions

Preheat the oven grill. Mix 2 tablespoons of oil with the Mexican herbs and rub the pork chops with it.
Place the peppers on a baking sheet under the grill and roast them for 8-10 minutes until the skin gets dark spots. Turn them occasionally.
Place the peppers in a bowl, cover and let rest for about 5 minutes. Remove the peppers when they have cooled down and remove the seeds and seeds.
Chop the pieces of pepper, the green pepper, the coriander and the cumin briefly in a food processor or by hand.
Add the rest of the olive oil and lemon juice. Season with salt and set aside.
Heat a grill or frying pan and toast the pork chops 3-4 minutes per side.
Scoop the pepper mixture on top and garnish with coriander and possibly some green pepper. Delicious with kidney beans and tortilla chips.